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shiitake corn oil fresh ginger fresh garlic shiitake maitake crimini mushrooms tilapia black mussels sugar soy sauce wine cilantro
Viewed: 77 - Published at: 4 years agoIngredients
- SHIITAKE, MAITAKE AND CRIMINI MUSHROOMS SHANGHAI STYLE
- This is an easy saut with lots of flavor. When I was in Shanghai I had a different variation on this dish in every restaurant, and all were good. This is my favorite because it pushes the flavors of the mushrooms out to the front. If you want to spice it up some just add a quarter teaspoon ground white pepper. Other variations are to add water chestnuts, whole red chili peppers, or lotus bulbs.
- 3 ounces corn oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 6 ounces shiitake, thick sliced
- 6 ounces maitake, thin sliced
- 4 ounces crimini mushrooms, thin sliced
- 6 ounces tilapia, sliced
- 12 black mussels
- 2 tablespoons raw sugar (turbinado)
- 1/3 cup light soy sauce
- 1/4-cup Chinese cooking wine or Mirin (Japanese vinegar)
- 2 tablespoons fresh cilantro, rough chopped
Method
- Heat oil in large saut pan on medium high heat until oil begins to turn clear. This is about 1 minute. Add garlic and ginger and cook for 30 seconds.
- Add tilapia and musels. Cover wok and let heat for 1 minute.
- Add mushrooms, in small increments so that you do not bring the pan temperature down too quickly. Stir as you go. Cook mushrooms for 2 minutes.
- They will steam and shrink up a little bit. Add sugar so that it covers all of the proteins and spores. Add soy sauce and cook for another minute. Remember, toss and stir the pan around the whole time you are cooking, and keep temperature on medium high heat. Add fresh cilantro and cook for another 30 seconds. ThatOs it!
